Quick fish soup with tomato and fennel

Quick fish soup with tomato and fennel


2 people made this

About this recipe: This soup has similar ingredients to a chowder but without the cream or milk. That makes it a much lighter soup but the fennel gives it a lovely lift in flavour.

Lynn Lewis

Serves: 4 

  • 1 tablespoon olive oil
  • 1 medium onion, coarsely chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon fennel seeds
  • 500 ml fish stock
  • 1 (400g) tin chopped tomatoes
  • 125ml dry white wine
  • 250g desiree or other red potatoes, unpeeled, cut into small dice
  • 500g firm fish fillets, such as cod, cut into 8 even pieces
  • coarsely chopped fresh parsley

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes. Add fennel seeds and stir for 30 seconds or so. Add the stock, tomatoes, wine and diced potatoes. Simmer, uncovered, until potatoes are tender, about 15 minutes.
  2. Add fish and parsley. Bring to a gentle boil. Remove from heat and serve immediately.

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